A couple of weeks ago I got to try two new concepts inside Hole in The Wall in Century City Mall. Fire In The Hole is a limited time pop up that will be open until Dec. 31, 2015, it’s by the folks from Wrong Ramen. The other is Garde Manger, a cold and fresh kitchen by Chef Miko Aspiras and Kristine Lotilla of Scout’s Honor and Le Petit Souffle.
Irene and I are not really big fans of spicy food so we mixed and matched dishes from both new concepts. In preparation we, got the Sisig Rilletes Salad (P315). Mixed greens with pili nuts, lentils and two slabs of Pampanga sisig rilletes on the side tossed with a tasty vinaigrette dressing. The rilletes added nothing to the salad for me and would gladly order it even without, that’s how good this salad is. This coming from 2 people who love vegetables but not big fans of salad.
Thai Red Curry with Braised Pork Rib (P390). Here is our choice from Fire in the Hole. Super tender braised pork rib are laid on top of hakata noodles in red curry tonkotsu broth. We specified a mild option but alas it was still quite spicy for our taste buds. The ramen noodles are also become spicier as it absorbs the soup base unlike traditional rice noodles. Fans of spicy food will enjoy this but be sure to slurp it down quickly.
Mu Shu Sesame Chicken Wrap (P175). We had the roll cut up for easier eating. This is a filling roll with a good amount of protein and you can spice it up with a dip in the chili hoisin on the side.
To wash down our food, we had two cold pressed fruit drinks from Garde Manger, the Honeymoon (P120) and the Okayama (P120). The honeymoon has Japanese pear, caramel and mint and was my choice because of my preference for pear. Irene picked the okayama with peach and lemonade. Both drinks were light and refreshing.
Gluten Free Muesli Florentine (P100). We like muesli so this was our choice over the more conventional brownie, plus it looked really pretty. Grains, nuts and dried fruits held together by slightly sweet milk chocolate, a great blend of textures and flavors. We both two more to eat at home the next day.
Last dessert was Fire in The Hole’s Coconut Ice Cream in Shell (P290). Coconut ice cream served in a cleaned coconut shell then drizzled with chili powder and lime rind with two stick of Peppero. You might notice the spoon sticking out of the coconut, it’s to hold the ice cream up and not have it sink to the bottom and it looks much nicer that way. The chili and lime add a dose of citrus and kick to the light coconut ice cream. I found it good especially if you mix some of the young coconut meat together with the ice cream but would have been better for me if it had a stronger coconut taste.
Of the two concepts, I give the edge to Garde Manger, everything we tried from their limited menu was very good.